tag:blogger.com,1999:blog-11944565.post1669997371117108783..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Baked Eggs with Ratatouille Vegetables ♥ Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-11944565.post-43431296932486017372015-06-15T21:14:12.405-05:002015-06-15T21:14:12.405-05:00Leftover ratatouille, topped with eggs and warmed/...Leftover ratatouille, topped with eggs and warmed/baked in the oven is one of my favorite brunch foods. I love the idea of using rings of peppers ... and , of course of having breakfast for dinner :-)sophiehttps://www.blogger.com/profile/13408822963659450038noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-56464733996485693412015-06-15T16:50:09.812-05:002015-06-15T16:50:09.812-05:00Welcome back! When you do a road trip, you do a r...Welcome back! When you do a road trip, you do a road trip. ;-) Really like this -- I've often been struck by all the Mediterranean dishes that bake or poach eggs in essentially a veggie stew. Shakshuka is probably the best known, but so many different companies have something similar. So your ratatouille version is perfect! Nice tip about freezing those peeled garlic cloves! I can't believe I never thought to do this. I used to get jars of these at Schnuck's (I forget the name of the brand -- believe they're out of Miami), and always ended up throwing half the jar away because the garlic would be moldy really quickly. Freezing is the perfect solution. Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-60317882167741735012015-06-15T13:08:49.296-05:002015-06-15T13:08:49.296-05:00Anya ~ Oh this would be extra-good with fresh farm...<i>Anya ~ Oh this would be extra-good with fresh farm eggs! It’s no problem to just let the eggs cook a little longer, I “bake” them on the stovetop with the lid on the skillet but yes, it also works great to slip the entire into the oven to cook the eggs to whatever doneness you prefer. PS I “so know” that thing about eggs, my sister can’t stand the least bit of uncooked egg white so I have to be extra careful for her. </i>Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-65157198298540372552015-06-15T11:45:22.140-05:002015-06-15T11:45:22.140-05:00This sounds awesome, and I would love to try it be...This sounds awesome, and I would love to try it because my grandmother gave us some fresh farm eggs just yesterday. The problem is is that my family is the "well-done" egg sort-no gloop or runny yoke kind of thing. What do you recommend? Should I just leave the eggs in the oven longer or do something to the eggs to make them bake? Thanks for all of your help. <br />-Anya James<br />Anonymousnoreply@blogger.com